Comparison of Nutritional Quality and Organoleptic of Dadih (Minangkabau Traditional Yogurt) of Cow Milk and Soy Milk as Functional Food Probiotics

Comparison of Nutritional Quality and Organoleptic of Dadih (Minangkabau Traditional Yogurt) of Cow Milk and Soy Milk as Functional Food Probiotics

Oktariyani Dasril

Contact

Gusliani Eka Putri

Contact

Syamsul Amar

Contact

Stikes Syedza Saintika Padang

Comparison of Nutritional Quality and Organoleptic of Dadih (Minangkabau Traditional Yogurt) of Cow Milk and Soy Milk as Functional Food Probiotics

Article Fingerprint

ReserarchID

JE169

AI TAKEAWAY

Connecting with the Eternal Ground

Abstract

Functional food was defined as foods that are nutritious and also have a positive influence on health. One of the functional foods which was a typical traditional food of Minangkabau was Dadih. Dadih was a nutritious food for the health of the human body. One of the properties of Dadih was to reduce blood cholesterol because it contains Lactic Acid Bacteria (LAB) which are potential as probiotics. Dadih can be made from cow’s milk or soy milk but must be added with skim milk so that the total solid is equal to buffalo milk Dadih. The purpose of this research was to determine protein content, fat, yield, organoleptic properties of Dadih. This research was an experimental study with two treatments and two replications and analyzed using a 5% T-test. The results obtained from this study were significant differences in protein, fat, and color between cow milk Dadih and soybean. Whereas from the organoleptic test results showed 60% of panelists like pure soybean Dadih compared with cow milk.

References

12 Cites in Article

Reference Format

F Winarno,Food (1993). Unknown Title.
Ardiansyah (2011). Functional Food Trends.
Aditya Nugraha,Ono Suparno,Nastiti Indrasti,Hoerudin Hoerudin (2010). Chrome-Free Tanning: Effect of a Combination Tannage Based on Mimosa and Biogenic Silica from Rice Husk.
Chandra Utami,Wirawati (2017). Characteristics and Development of Dadih From Cow Milk as an Alternative of Breed Milk.
(2005). Surajudin and Friends Yoghurt Healthy Fermentation Milk.
Deni Elnovriza (1996). The Effect of Scaling-up Process on the Quality of Soy Milk.
R Pazla,N Jamarun,Arief Arief,Elihasridas Elihasridas,G Yanti,E Putri (2000). In Vitro Evaluation of Feed Quality of Fermented Tithonia diversifolia with Lactobacillus bulgaricus and Persea americana miller Leaves as Forages for Goat.
F Winarno,Nutrition Food,Chemistry (1997). Studi Korelasional Gaya Kepemimpinan Terhadap Sikap Kewirausahaan Karyawan di Penerbit Gramedia Group.
Purwiyatno Hariyadi,Eko Hari Purnomo,Nuri Andarwulan,Dedi Fardiaz (2001). DETERMINATION OF APPROPRIATE TECHNIQUE ON CRYSTALLIZATION AND FRACTIONATION OF COCONUT OIL.
Made Astawan,Mita Wahyuni Astawan (1991). Food technology to process plant-based food (soy protein isolate formula).
Soewarno Soekarto (2002). Organoleptic Assessment For Food Industry and Agricultural Products.
F Ayustaningwarno (2014). Technology of Food Practical Theory and Application.

Download References

Funding

No external funding was declared for this work.

Conflict of Interest

The authors declare no conflict of interest.

Ethical Approval

No ethics committee approval was required for this article type.

Data Availability

Not applicable for this article.

How to Cite This Article

Oktariyani Dasril. 2019. \u201cComparison of Nutritional Quality and Organoleptic of Dadih (Minangkabau Traditional Yogurt) of Cow Milk and Soy Milk as Functional Food Probiotics\u201d. Global Journal of Medical Research - L: Nutrition GJMR-L Volume 19 (GJMR Volume 19 Issue L1).

More Citation Formats

Select Citation Style:

Download Citation

GJMR Volume 19 Issue L1

Explore Journals Explore Volume Read This Issue

Journal Specifications

Crossref Journal DOI 10.17406/gjmra

Print ISSN 0975-5888

e-ISSN 2249-4618

Keywords

Not Found

Classification

GJMR-L Classification NLMC Code: QU 145.5

Submission ReceivedDecember 11, 2018
Peer Review Double Blind
Handling Editor
Accepted January 4, 2019
Published January 15, 2019

Version of record

v1.2

Issue date

September 10, 2019

Language

Experiance in AR

Explore published articles in an immersive Augmented Reality environment. Our platform converts research papers into interactive 3D books, allowing readers to view and interact with content using AR and VR compatible devices.

View in VR

Read in 3D

Your published article is automatically converted into a realistic 3D book. Flip through pages and read research papers in a more engaging and interactive format.

View in 3D

Article Matrices

Total Views: 2612

Total Downloads: 1337

2026 Trends

Our website is actively being updated, and changes may occur frequently. Please clear your browser cache if needed. For feedback or error reporting, please email [email protected]